Slow Cooked Hearty Chili

Warm up your home with the tantalizing aroma of Slow Cooked Hearty Chili, a classic comfort food packed with bold flavors and wholesome ingredients. This easy-to-make, slow-cooker chili combines tender ground beef, earthy kidney and black beans, and a medley of colorful bell peppers, all simmering in a rich, spiced tomato base. Infused with smoky chili powder, paprika, and cumin, and finished with a hint of cayenne for a subtle kick, this chili delivers a satisfying balance of savory and heat. Perfect for busy weeknights or cozy gatherings, this recipe requires minimal prep and allows the slow cooker to do all the work, ensuring a deeply flavorful, melt-in-your-mouth result. Serve it piping hot with cornbread, tortilla chips, or your favorite toppings like sour cream or fresh cilantro for a hearty, crowd-pleasing meal everyone will love.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 2 pounds Ground beef
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 cloves Garlic, minced
• 1 medium Green bell pepper, diced
• 1 medium Red bell pepper, diced
• 28 ounces Crushed tomatoes
• 6 ounces Tomato paste
• 1 cup Beef broth
• 15 ounces Kidney beans, drained and rinsed
• 15 ounces Black beans, drained and rinsed
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 tablespoon Paprika
• 0.5 teaspoon Cayenne pepper
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 whole Bay leaf
• 0.25 cup Fresh parsley or cilantro, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain off any excess grease and transfer the cooked beef to the slow cooker.

Step 2

In the same skillet, add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Transfer the mixture to the slow cooker.

Step 3

Add the diced green and red bell peppers, crushed tomatoes, tomato paste, and beef broth to the slow cooker. Stir to combine.

Step 4

Add the kidney beans and black beans to the slow cooker. Stir gently to mix.

Step 5

Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper, salt, and black pepper. Place the bay leaf on top.

Step 6

Stir everything together until well combined. Cover the slow cooker with the lid.

Step 7

Set the slow cooker to low and cook for 6-8 hours (or on high for 3-4 hours), stirring occasionally if possible.

Step 8

Once the chili is done, remove the bay leaf. Taste and adjust seasoning as needed.

Step 9

Serve hot, garnished with fresh parsley or cilantro if desired. Pair with cornbread, tortilla chips, or a dollop of sour cream for a complete meal.

Nutrition Facts

Serving size	(3468.6g)

Amount per serving	% Daily Value*
Calories	3575.5

Total Fat 198.4g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 642.3mg	0%
Sodium 6707.4mg	0%
Total Carbohydrate 254.4g	0%
Dietary Fiber 79.4g	0%
Total Sugars 62.0g
Protein 225.1g	0%

Vitamin D 0IU	0%
Calcium 749.1mg	0%
Iron 50.7mg	0%
Potassium 9205.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 24.3%

Carbs: 27.5%